Equipment
Ingredients
Sandwich Base
- 2 thick-sliced white bread or sourdough, room temperature
- 30 g unsalted butter, softened
Filling
- 40 g monterey jack cheese, shredded
- 40 g sharp cheddar cheese, shredded
- 60 g napa cabbage kimchi, chopped and squeezed dry
- 15 g gochujang
- 1 scallion, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 879 kcal
- Protein
- 31 g
- Carbohydrates
- 73 g
- Fat
- 53 g
- Fiber
- 8 g
- Sugar
- 2 g
- Sodium
- 939 mg
- Saturated Fat
- 31 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 65 mg
- Potassium
- 612 mg
- Calcium
- 673 mg
- Iron
- 4.2 mg
- Magnesium
- 71 mg
- Phosphorus
- 536 mg
- Zinc
- 4.0 mg
- Vitamin A
- 885 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 6.5 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.18 mg
- Niacin
- 2.8 mg
- Folate
- 27 mcg
- Water
- 77 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Thoroughly squeeze the liquid out of the chopped kimchi using paper towels or a cheesecloth. It must be very dry to prevent a soggy sandwich.
In a mixing bowl, combine the shredded Monterey Jack, shredded Cheddar, and gochujang paste. Toss and massage with your hands or a fork until the cheese strands are evenly coated in the red paste.
Spread the softened butter evenly on one side of each bread slice. Flip one slice over (butter side down) and pile on half the cheese mixture, the dry chopped kimchi, scallions (if using), and the remaining cheese. Top with the second slice, butter side up.
Heat a non-stick skillet over medium-low heat. Place the sandwich in the pan. Cook for 3-4 minutes, pressing down gently with a spatula, until the bottom is deep golden brown and crispy.
Carefully flip the sandwich. Cook for another 3-4 minutes until the second side is golden and the cheese is completely melted and bubbling.
Remove from the pan and let rest on a wire rack or board for 1 minute before slicing on the diagonal.
Chef's Notes
- Use 'sour' or aged kimchi for the best flavor profile; the acidity cuts through the rich cheese better than fresh kimchi.
- If you prefer a specific spice level, adjust the gochujang ratio, but do not omit it as it provides the critical savory backbone.
- For an extra crispy crust, use mayonnaise instead of butter on the outside of the bread—it has a higher smoke point and browns evenly.
- Monterey Jack is essential for the 'gooey' factor; using only Cheddar may result in a greasy, separated texture.
Storage
Troubleshooting
Bread is soggy rather than crispy
Cause: Kimchi was not drained enough
Fix: Finish in a toaster oven at 180°C/350°F to dry out the bread
Prevention: Squeeze kimchi until practically no liquid comes out
Bread is burnt but cheese is unmelted
Cause: Heat was too high
Fix: Lower heat immediately and cover the pan with a lid to trap steam and melt cheese
Prevention: Cook on medium-low; the sugars in gochujang caramelize faster than plain butter
Cultural Context
This recipe represents the evolution of 'Anju' (Korean drinking food) culture in the West, marrying the American comfort food staple of grilled cheese with the ancient Korean tradition of fermentation. It highlights how the funk of kimchi parallels the sharpness of aged cheese.
